Saving Lactobacillus

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lustreking

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I'm brewing a Berliner Weisse this weekend and just picked up my pack of Wyeast 5335. I was a little shocked when it rang up for almost $14, which is more than the cost of all the other ingredients in the beer. If it turns out good, I can see myself brewing it fairly frequently, but not at $14 a batch for lacto alone.

I've read about freezing yeast, but does anyone know if lactobacillus can be frozen, and are there there any special methods for freezing bacterial cultures?

I apologize if this should be in the fermentation and yeast forum. Please move it if it should.

Thanks!
-S
 
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